Roast Whole Calf’s Liver

Жареная печëнка

Preparation info

  • 6

    Servings
    • Difficulty

      Medium

Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Many years ago, in the very first home I ever visited in the Soviet Union, I was offered some delicious baked liver, served cold in one large piece and sliced very thinly. I remember being struck not only by the delicious flavor, but by the realization that there is more to calf’s liver than the precut slices one normally buys at the supermarket. Since that day I have served roast whole liver many times, and I think it tastes even better straight from the oven. The whole liver may be ordere

Ingredients

Method